Tasty Kisses recipe

Ingredients:

4 egg whites, at room temperature

220 g caster sugar

2 tsp cornflour, sifted

1 tsp white vinegar

4-5 drops pink, blue, yellow and green food colouring

Method:

Preheat oven to 100°C. Line 2 baking trays with non-stick baking paper.

Place the egg whites in a large clean, dry bowl. Use an electric beater to whisk the egg whites until soft peaks form.

Gradually add the sugar and whisk until the sugar dissolves. Continue beating for 2 minutes or until the mixture is thick, glossy, all the sugar dissolves and a long trailing peak forms when the beater is lifted from the mixture. Add the cornflour and vinegar, and whisk until just combined.

Divide meringue between 4 bowls. Stir each color into bowls.

Place each mixture into a clean piping bags fitted with a fluted 1.5cm diameter nozzle. Pipe twelve 5cm (base measurement) meringues, about 3cm apart, onto 1 lined tray.

Bake in preheated oven for 2 1/2 hours, swapping trays halfway through cooking, until meringues are crisp and sound hollow when tapped on base. Turn oven off and leave in oven for 3 hours or until cool.